Vegan Pumpkin Oatmeal Cookies
These Healthy Pumpkin Oatmeal Cookies are soft, chewy, and absolutely delicious! Made with gluten-free rolled oats, pumpkin puree, pecans, and chocolate chips, they're the perfect gluten-free and vegan cookie recipe.
Servings 16 cookies
Ingredients
- ⅓ cup (66g) coconut oil melted
- ½ cup (122g) canned pumpkin puree make sure to use pure pumpkin, NOT pumpkin pie filling, see Notes
- ⅔ cup coconut sugar
- 1 flax egg or regular egg for flax egg: 1 tablespoon ground flax + 2.5 tablespoons water, whisk + let set for 5 mins
- 2 teaspoons vanilla extract
- 1½ cups (148g) blanched almond flour
- 1 cup gluten-free rolled oats
- 2 teaspoons pumpkin pie spice see Notes
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ⅔ cup (6 oz.) dairy-free chocolate chips optional
- ⅓ cup chopped pecans optional
Instructions
- In a large mixing bowl, combine the melted coconut oil, canned pumpkin, and coconut sugar. Whisk to combine. Add the flax egg or regular egg and vanilla extract. Whisk until completely smooth and combined.⅓ cup (66g) coconut oil, ½ cup (122g) canned pumpkin puree, ⅔ cup coconut sugar, 1 flax egg or regular egg, 2 teaspoons vanilla extract
- Add in the blanched almond flour, gluten-free rolled oats, pumpkin pie spice, baking soda, baking powder, and kosher salt, if using. Stir until a dough forms and the dry ingredients are completely incorporated. Stir in the chocolate chunks and pecans, if using.1½ cups (148g) blanched almond flour, 1 cup gluten-free rolled oats, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt, ⅔ cup (6 oz.) dairy-free chocolate chips, ⅓ cup chopped pecans
- Chill the dough for at least one hour, or up to 48 hours. This helps the flavors develop and improves the texture.
- When you’re ready to bake, preheat the oven to 350ºF. Line a large baking sheet with parchment paper or a silicone baking liner. Using a large cookie scoop, scoop dough onto the cookie sheet, leaving 2” between cookies. Press down on the cookies with the palm of your hand to flatten, they won't spread too much. Garnish with additional chocolate and pecans, if desired.
- Bake for 10-12 minutes, or until crispy on the edges and baked in the center. Store in an airtight container for up to 5 days.
Video
Notes
Don't have pumpkin pie spice? Replace it with 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon each cloves and allspice.
